(Be Thankful for) Holiday Dinner Leftovers Shepherd’s Pie Featuring Garlic Mashed Idaho® Potatoes


  • 5-6 cups leftover Idaho® (garlic) mashed potatoes
  • 4 cups leftover stuffing
  • 1 ½ cup leftover whole berry or jellied cranberry sauce
  • 3 cups leftover boneless white and/or dark meat turkey
  • 2 cups leftover vegetables (carrots, corn, green beans, etc.)
  • ¾ cup leftover turkey gravy
  • 2 tablespoons unsalted butter (divided)
  • Optional: ½ cup finely grated Parmesan cheese, 2 tablespoons chopped fresh chives

Garlic Mashed Idaho® Potatoes Ingredients:

  • 2 ½ pounds Idaho® Russet potatoes
  • 4 large cloves fresh garlic
  • 4 tablespoons unsalted butter
  • 4 tablespoons heavy cream (or whole milk)
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black or white pepper
  • 2 tablespoons chopped fresh chives
  • Additional salt and pepper to taste
  • ½ cup finely grated Parmesan cheese (optional)


  1. Preheat oven to 400°F. Lightly grease 10” deep-dish pie plate or 9” square (2.2 quart) baking dish with 1 tablespoon unsalted butter.
  2. Add leftover stuffing to pie plate or baking dish, distributing evenly. Gently press stuffing over dish and to up edges to form “pie crust” layer.
  3. Spread leftover cranberry sauce evenly over stuffing.
  4. Chop turkey into bite-size pieces, about 1-2” and arrange over cranberry sauce.
  5. Add leftover vegetables in single layer on top of turkey.
  6. Drizzle leftover gravy over vegetables.
  7. Using spoon or rubber scraper, gently add leftover Idaho® mashed potatoes one cup at a time to cover pie. Distribute potatoes just to edges of dish, forming a crown over the pie. Cut remaining 1 tablespoon of butter into small pieces and dot top of mashed potatoes.
  8. Bake until Idaho® mashed potatoes are golden brown and pie ingredients are heated through, about 22-25 minutes.
  9. Sprinkle pie with finely grated Parmesan cheese (optional) and garnish with chopped fresh chives (optional). Serve immediately.
Garlic Mashed Idaho® Potatoes Directions:
  1. Preheat oven to 400°F.
  2. Wash, peel and cut potatoes into 1” pieces.
  3. Peel garlic and slice cloves in half, lengthwise.
  4. In large saucepan or stock-pot over high heat, add potatoes and garlic with enough cold water to cover by 1-2 inches.
  5. Bring just to a boil, then reduce heat to medium/low and simmer until potatoes are fork-tender, about 20 minutes.
  6. Drain potatoes and garlic into colander, removing all water from pan.
  7. Discard any garlic pieces you see, (skip this step for more garlic flavor in your potatoes!).
  8. Return potatoes to dry pan, cooking over medium/low heat 2 minutes to dry.
  9. Transfer potatoes to oven-safe mixing bowl. Add salt, butter, heavy cream (or milk).
  10. Mash potatoes with hand masher to desired consistency.
  11. Wipe bowl rim clean if necessary, cover tightly with foil and bake 20 minutes.
  12. Remove potatoes from oven and transfer to serving dish.
  13. Garnish potatoes with chopped fresh chives, additional butter and/or 1/2 cup finely grated Parmesan cheese (optional). Serve immediately.
Print Recipe

Yield: 6-8 Servings

Janet Cooper-Bridge
Food Blogger
The Army Mom

Share this Recipe